Granger & Co.King's Cross

Love coffee? Are you a Top Barista? Then we want you!<br><br>From the perfect espresso to a fabulous flat white, we are looking for passionate baristas who want to showcase their skills and love of coffee. <br><br>At Granger & Co we are different.<br><br>If you want to be part of our fun, friendly and welcoming teams and put a smile on our customers face when they take their first sip of your delicious hand-poured coffee, then apply to be a Granger & Co. barista.<br><br>So what do we give our brilliant baristas:<br>- Exceptional Monthly incentives<br>- Training at Allpress – offering both support and guidance<br>- An extra day of holiday for every year of service after two years of working with the company<br>- A real work-life balance – healthy minds & healthy hearts!<br>- English courses provided – we support everyone<br>- All meals are included when you are at work, which are fresh and wholesome<br>- A bottle of Riesling on your birthday – hopefully you’ll share it with the rest of us!<br>- 50% staff discount for you to use within all four of our excellent restaurants<br><br>Experienced barista's are what we’re gunning for but we also value:<br><br>- Natural talent – we want people-people<br>- An inspiring barista who raises the bar in customer service<br>- A passionate approachable individual<br><br>We serve classic, freshly prepared, healthy & natural food right through from busy bustling breakfasts to cosy evening candlelit dinners. Across all four of our restaurants we demonstrate a family approach to nurturing our baristas and wanting to see them progress and succeed in our business.<br><br>About Granger & Co. <br>25 years ago, in a sunny little corner cafe in Sydney, the global phenomenon of avocado toast and ricotta hotcakes first began. Self-taught Aussie cook Bill Granger opened his first ever café serving simple fresh flavours and light, healthy plates. Bill quickly earned himself a reputation for his original approach to dining - communal tables and lazy weekend breakfasts. He was declared by the New York Times as “the egg master of Sydney

Love coffee? Are you a Top Barista? Then we want you!<br><br>From the perfect espresso to a fabulous flat white, we are looking for passionate baristas who want to showcase their skills and love of coffee. <br><br>At Granger & Co we are different.<br><br>If you want to be part of our fun, friendly and welcoming teams and put a smile on our customers face when they take their first sip of your delicious hand-poured coffee, then apply to be a Granger & Co. barista.<br><br>So what do we give our brilliant baristas:<br>- Exceptional Monthly incentives<br>- Training at Allpress – offering both support and guidance<br>- An extra day of holiday for every year of service after two years of working with the company<br>- A real work-life balance – healthy minds & healthy hearts!<br>- English courses provided – we support everyone<br>- All meals are included when you are at work, which are fresh and wholesome<br>- A bottle of Riesling on your birthday – hopefully you’ll share it with the rest of us!<br>- 50% staff discount for you to use within all four of our excellent restaurants<br><br>Experienced barista's are what we’re gunning for but we also value:<br><br>- Natural talent – we want people-people<br>- An inspiring barista who raises the bar in customer service<br>- A passionate approachable individual<br><br>We serve classic, freshly prepared, healthy & natural food right through from busy bustling breakfasts to cosy evening candlelit dinners. Across all four of our restaurants we demonstrate a family approach to nurturing our baristas and wanting to see them progress and succeed in our business.<br><br>About Granger & Co. <br>25 years ago, in a sunny little corner cafe in Sydney, the global phenomenon of avocado toast and ricotta hotcakes first began. Self-taught Aussie cook Bill Granger opened his first ever café serving simple fresh flavours and light, healthy plates. Bill quickly earned himself a reputation for his original approach to dining - communal tables and lazy weekend breakfasts. He was declared by the New York Times as “the egg master of Sydney